Vigne et vin magiques et éternels: Nouveaux regards sur l'histoire, la science et la culture

By Norbert Latruffe

Why a new book on wine? With a tremendous literature on the topic since Hippocrate, is there still any novelty? Naturally, the author is convinced of it, especially when it comes to the subjects of wine and health and of wine and society, which have been scarcely discussed, probably due to the controversy that may surround them. These issues cannot be treated independently of a wider context including history, culture and socio- economic aspects of vine and wine. In addition, this book goes further, recalling that the vineyards and winemakers are like magicians as they offer an unlimited variety of wine allowing the association of senses, nutrition and hedonism. While during many years the author has developed researches on the bioactive wine molecules, this book is not simply a compilation of scientific papers, which would have been hard to understand for non-specialists. To overcome this, the author tried to make accessible to passionate or even simply curious readers, this cultural element which has been existing for several millenniums already. The book explains « why the vine and the wine are magical and eternal » and is organized as follows:

  • History of vine and wine during 7,000 years;
  • Vitis, an adaptable plant thanks to a large variety of cepages;
  • Wine, an alchemie with unique properties;
  • Wine, a rich and unique composition in terms of polyphenols (anti-oxidants);
  • Wine and health and nutrition, the French Paradox; Resveratrol, a magical wine polyphenol;
  • Wine is present everywhere in western societies;
  • The economics of vine and wine is inevitable;
  • A constellation of vine regions and rural accents;
  • From famous wines and local wines to gastronomy;
  • Wine is unique compared to other alcoholic and non-alcoholic beverages;
  • A huge net of administrative and technical centers, training centers and associations;
  • Reflections on the history of vine and wine which is associated with humanity.

Vin, nutrition méditerranéenne et santé

By Norbert Latruffe

The cultural and the nutritional aspects of the multisecular Mediterranean civilization include wine as a central element of health and wellbeing if it is used with moderation, especially if associated with the Mediterranean diet. Indeed, Mediterranean meals provide food microcomponents including polyphenols, vitamins, fibres, poly-unsaturated fatty acids and oligo-elements brought by fruits, vegetables, olive oil, fish, infusions, etc. In addition, wine, especially red wines provide additional unique polyphenols with anti-oxidant properties; for instance, resveratrol, procyanidins, and monophenols including hydroxytyrosol and tyrosol. The objective of this book is to bring wine to light especially through the policy makers, the medical world and the vectors of image. Unfortunately, in France, we have observed for already several years a degraded image of wine in the society which is worsening and where lobbies against wine are more and more present and powerful. This is why lovers and experts of wine have written texts to explain the rational and their philosophies with respect to ethics and the public health. 

The focus of this book is Mediterranean diet, wine and health including the effects of wine on human physiology (cardiovascular, aged-linked disorders and s.o.); the effects of polyphenols as wine anti-oxidants; and from a humanity point of view, the tasting properties, society perception and the societal image of wine. These topics arose from a workshop recently organized in the beautiful French city of Hyères-Les-Palmiers by the Mediterranean Nutrition and Health association and under the auspices of the UNESCO Chair Culture and Traditions of Wine. Hyères-Les-Palmiers is one of the first sea resorts of the French Riviera (‘Côte d’Azur’) that kept its architectural character of the Queen Victoria period. In addition, its medieval quarter has maintained its narrow and picturesque streets. A nice place of Provence cuisine, Hyères-Les- Palmiers is very nearly located to Provence vineyards, one of the most ancient vineyards of France established by Romans. After an introduction on the philosophy of the book by Prof. Norbert Latruffe (Univ. Bourgogne-Franche Comté/UNESCO Chair Culture and Traditions of Wine, Dijon, France), the book is organized in four chapters written by experts in their field: wine and Mediterranean diet; cardiovascular effects (chapter 1); polyphenols: oxidative stress, wine and aging pathologies (chapter 2); sensorially, wellbeing and historical dimension (chapter 3); and the conclusion on the honour of wine and vine (chapter 4).

Vin, nutrition méditerranéenne et santé

Wine is an important beverage of world culture and society and has a fundamental role in countries economy. For a long time, wine was only considered as a simple food and was consumed at all meals, but now wine is also a beverage that can be enjoyed. The "science" of wine developed, became enriched and gave rise to numerous studies bringing together different specialists. In this book, some specialists (winemaker, oenologist, geologist, geomorphologist, climatologist, etc.) try to answer the questions that they asked themselves in their work.
The book follows an inverse approach to that announced in its title, since it goes from viticulture to oenology. Each paragraph in each chapter is a question that is answered. The various questions are linked in a logical and coherent sequence. But it is also possible to pick up only the answer to a specific question. For example, if one day, while enjoying a wine, you ask yourself "Where does astringency come from?", go to page 154 of the book and you will have the answer.
It is therefore an easy-to-read book that provides a great deal of information necessary for understanding the "wine sciences". It is useful both for the simple wine lover who wants to know what he tastes, and professional who wishes to know the disciplines close to his own.

The Wine Bible 

Karen MacNeil (Workman Publishing)
Karen MacNeil has tasted more than 10,000 wines and visited wine regions around the world, she is an expert in this field. Just like the title says, in this book, you will find fundamental information about wine but also tips, amusing anecdotes, definitions, glossaries, photos, maps, labels, and recommended bottles.


Global wine markets, 1860 to 2016 : a statistical compendium

Professor Kym Anderson is Professor of Economics, foundation Executive Director of the Wine Economics Research Centre, and formerly foundation Executive Director of the Centre for International Economic Studies at the University of Adelaide, where he has been affiliated since 1984.
Global wine markets, 1860 to 2016: a statistical compendium”.
Until recently, most grape-based wine was consumed close to where it was produced, and mostly that was in Europe. Now more than two-fifths of all wine consumed globally is produced in another country, including in the Southern Hemisphere, the USA and Asia. This latest edition of global wine statistics not only updates data to 2016 but also adds another century of data. The motivation to assemble those historical data was to enable comparisons between the current and the previous globalization waves. This unique database reveals that, even though Europe’s vineyards were devastated by vine diseases and the pest phylloxera from the 1860s, most ‘New World’ countries remained net importers of wine until late in the nineteenth century. Some of the world’s leading wine economists and historians have contributed to and drawn on this database to examine the development of national wine market developments before, during and in between the two waves of globalization. Their initial analyses cover all key wine-producing and -consuming countries using a common methodology to explain long-term trends and cycles in national wine production, consumption, and trade.


The World Atlas of Wine, 7th Edition

By Hugh Johnson and Jancis Robinson (Octopus Publishing)
Written by authors which are a reference in the wine world, this is a wine essential book. Wine reflects the terroir of the region where it is produced. In fact, wine is influenced by geography, climate, soil, grapevine cultivars, and vitivinicultural practices. If one of these factors change, as it is happening with the climate, the wine produced will necessarily have different attributes. When writing this book, the authors considered changes in climate, techniques, fashion and new regulations between 2008 and 2013. Until a new edition it is not released take a look to this book.


Wine Folly: The Essential Guide to Wine

By Madeline Puckette and Justin Hammack (Avery)
Wine Folly: The Essential Guide to Wine was designed by the creators of
This is a book written to help beginners to learn about wine. With a very funny and contemporary style, this book it is important to everyone who wants to know more about:

  • Detailed taste profiles of popular and under-the-radar wines.
  • A guide to pairing food and wine.
  • A wine-region section with detailed maps.
  • Practical tips and tricks for serving wine.
  • Methods for tasting wine and identifying flavors.



My name is Paula Silva and I decided to accept this challenge of being the responsible editor of this blog because I believe that science must be shared and because it is very important to update public with information’s based in scientific evidences. My purpose is to serve people who wants to know more about wine by fostering networking, education, discussion, and exchange. I hope that this blog can be a resource on current and emerging issues in wine research area. Find out more